Nøgne Ø – Det Kompromissløse Bryggeri A/S: Imperial Brown Ale clone

(5 gallons/19 L, all-grain)
OG = 1.079 FG = 1.021
IBU = 40 SRM = 17 ABV = 7.5%

Ingredients

11 lbs. (5 kg) Thomas Fawcett Maris Otter pale malt
1 lb. 11 oz. (0.77 kg) wheat malt
1 lb. 11 oz. (0.77 kg) Munich malt
1 lb. (0.45 kg) caramalt malt
6.3 oz. (0.18 kg) amber malt
3.2 oz. (90 g) brown malt
3.2 oz. (90 g) chocolate malt
9 AAU Chinook hops (90 min.) (0.75 oz./21 g at 12% alpha acids)
11 AAU East Kent Golding hops (5 min.) (2.3 oz./65 g at 4.75% alpha acids)
1.6 oz. (45 g) Columbus hops (0 min.)
White Labs WLP007 (Dry English Ale), Wyeast 1098 (British Ale) yeast
¾ cups (150 g) dextrose (if priming)

Step by Step

Mash in at 151 °F (66 °C) for 45 minutes; raise to 162 °F (72 °C) for 15 minutes to finish saccharification. Or, you can just hold the mash at 151 °F (66 °C) for the duration of the 60 minutes. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect approximately 6.5 (24.5 L) wort.

Boil for 90 minutes, adding hops at times indicated. Cool, aerate, and pitch yeast at 68 °F (20 °C). Maintain that temperature through primary fermentation.

Age for ideally 6 months after packaging before consumption.

Partial mash option:
Replace pale malt with 2 lbs. (0.91 kg) light dried malt extract and 5.75 lbs. (2.6 kg) light liquid malt extract. Mash grains in 6.5 qts. (6.2 L) of water at 151 °F (66 °C) for 45 minutes. Rinse grains with ~4 qts. (~4 L) of 170 °F (77 °C) water. Dissolve dried malt extract into wort and bring to a boil. Boil wort for 90 minutes, adding hops at times indicated and stirring in liquid malt extract for the final 10 minutes of the boil. Cool wort and transfer to fermenter. Add water to top up to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.